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Plated Chicken Salad with Roasted Shallot & Garlic Vinaigrette 2

Roasted Shallot and Garlic Vinaigrette

5 from 1 vote
Print Recipe
Course: Dinner, Main, Salad
Cuisine: French
Keyword: Garlic, Honey, Olive Oil, Roasted, Shallots, Vinaigrette
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
Roasted Garlic mellows with roasting and Shallots sweeten, pureeing these into the vinaigrette infuse a delicious flavor.
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Equipment

Recipe Multiplier

  • 4 ea Medium Shallots
  • 6 ea Garlic Cloves
  • 2 tsp Dijon Mustard
  • ⅓ cup White Wine Vinegar
  • 2 tsp Honey
  • 1 ea Juice of Lemon
  • 1 cup Extra Virgin Olive Oil
  • ½ tsp Kosher Salt
  • ½ tsp Black Peper

Instructions

Roasting the Shallots and Garlic

  • Trim the ends of the shallots and cut in half.
  • Peel the Shallots. Cut each halved shallot in half again.
    Try to keep the pieces of shallot together to roast.
  • Toss the Garlic and Shallot pieces with some olive oil to coat.
  • Roast them on a sheet pan for 15 minutes. Check to see if the garlic and shallots are tender.
    Garlic will be slightly browned and the shallots should have some browning as well.If they are not tender, roast for 5 additional minutes.
    Remove from the oven when soft. Let cool to room temperature.

Assembling the Vinaigrette

  • Cut the shallots into smaller pieces so it is easier to puree.
  • In the tall container, add the garlic, shallots, honey, dijon mustard, white wine vinegar and lemon juice.
  • Using the immersion blender, puree the ingredients in the container.
    The ingredients should be smooth.
  • Drizzle in the olive oil, as the immersion blender is running.
  • Adjust seasoning with Salt and Pepper, or additional honey to additional sweetness.